Orange Cranberry Chicken Recipe
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Orange Cranberry Chicken

1 cup chopped fresh cranberries
2 tablespoons brown sugar
5 slices cinnamon raisin bread
2 tablespoons melted margarine or butter
1/4 teaspoon grated orange peel
8 chicken breast halves, boned, skinned
1/4 cup orange juice
2 tablespoons melted butter or margarine
1 orange, sliced

In medium bowl, combine cranberries and brown sugar; set aside. Toast bread, cut into 1/2 inch cubes. Combine bread cubes, 2 tablespoons melted butter orange peel and cranberry mixture. Place one chicken breast at a time in a small plastic bag or between sheets of waxed paper. Lightly pound with meat mallet. Repeat with all chicken breasts. Spoon about 1/3 cup cranberry mixture on center of each. Roll up; skewer to close. In shallow dish, combine orange juice and 2 tablespoons melted butter. Roll filled chicken breasts in orange juice mixture. Place in slow cooker. Cover and cook on low about 5 hours. To serve, spoon drippings over chicken. Garnish with orange slices. Serves 8.
 



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